Buttered Corn
This post may contain affiliate links. Please see my disclosure policy for more information.
This buttered corn recipe is an easy, comforting side dish that fits perfectly with holiday meals or a simple weeknight dinner.
Buttered corn is one of my favorite easy weeknight go to sides and it’s also the perfect side dish for the holidays. I use fresh or frozen corn for the best sweetness, but canned works if that’s what you have on hand.
I also love mentioning that if you want a thicker sauce for it, you can make a quick butter roux first. This is a great trick if you’d like to give it a try!
This recipe is flexible, fast, and fits with so many meals. It’s one of those sides you can make on autopilot, and it always tastes comforting. I also use it for other veggies like mixed vegetables, peas, carrots, and even string beans.
Quick Bites About This Recipe
Skill Level: Beginner friendly.
Swaps: Fresh or frozen corn is best, canned works when drained.
Make Ahead: Reheats well.
Variations & Substitutions: Add herbs or spices. Make a quick roux if you want the sauce thicker.
Buttered Corn Recipe Ingredients
Fresh or frozen corn: Canned corn is fine too, just drain it well. I do prefer fresh or frozen for the best flavor.
Milk: Whole milk gives it a great richness. You can use oatly full fat for dairy free and vegan.
Butter: I prefer to use salted butter, in fact, I don’t even buy unsalted. We liked Country Crock Plant Butter when we were dairy free.
Salt and pepper: Brings out the sweetness and balances all of the flavors.
How to Make Buttered Corn
Warm a small saucepan over medium heat while you gather your ingredients.
Add the butter and milk to the pan and let the butter melt, giving it a gentle stir so it blends with the milk.
Pour in the corn. If you’re using canned corn, make sure it’s drained first. Stir so the corn heats evenly.
Let the mixture come up toward a gentle simmer. Once it’s close to boiling, turn the heat down to medium low.
Cook until the corn is tender and warmed through. The milk will lightly coat the kernels.
Season with salt and pepper to taste and serve warm.
(If you ever want a thicker sauce, you can make a quick roux by melting the butter first and stirring in a little flour.)
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store 2-3 days in an airtight container.
Freeze: You can freeze, but we rarely have leftovers. The milk texture may change too.
Reheat: Warm slowly on the stovetop with a splash of milk.
Recipe Tips and Notes
- Fresh or frozen corn tastes best, but canned works in a pinch.
- Stir often so the milk doesn’t scorch.
- Add herbs or spices to switch up the flavor.
- For a thicker sauce, make a quick roux before adding the milk.
- Take the corn out of the freezer and place it in the refrigerator the morning of Thanksgiving, or whichever holiday you’re preparing for, to speed up the cooking process.
Buttered Corn
Ingredients
- 16 ounces frozen corn you can also use fresh or drained canned corn, 455 g
- 3/4 cup milk 180 ml – use 1/3-1/2 cup if you prefer less milk
- 1 tablespoon butter 14 g, start with 1 tablespoon, then add up to 2-4 tablespoons if you want a richer buttery flavor
- salt to taste
- vlack pepper to taste
Instructions
- Place a small saucepan over medium heat.
- Add the butter, milk, corn, salt and pepper. Drain the corn if using canned.16 ounces frozen corn, 3/4 cup milk, 1 tablespoon butter, salt, vlack pepper
- Continue stirring every minute or so as the mixture warms.
- Bring it just toward a gentle boil, then reduce heat to medium low.
- Cook until the corn is tender and fully heated through and the milk lightly coats the kernels.
- Season with salt and pepper to taste and serve warm.
Video
Notes
- Thicken: For a thicker sauce, make a quick roux before adding the milk. I usually do 1 1/2 tablespoons of flour to 2 tablespoons of butter.
- Substitutions: Fresh or frozen corn is best for flavor, but canned works when drained. Plant based butter and milk can be used.
- Storage: Keep leftovers in the refrigerator 2-3 days. Reheat: Reheat gently on the stovetop with a splash of milk.